Mediterranean Fish Stew is a hearty, flavorful and healthy dish.
Looking for a way to use the odd sized pieces of cod I had in the freezer led me to this Mediterranean Fish Stew. It is from the New York Times website.
I bought some frozen cod, the kind that comes in a bag, and you really can’t see what the pieces look like through the package. So, I take some of the fillets out to defrost them, and I can’t find four pieces that are even remotely close in size. Bummer! The dish I wanted to use this cod in requires that the pieces be approximately the same size, so they cook at the same rate.
I ended up just using swai fillets for the Pan Fried Fish with Oranges & Pecans that I was planning on making. And I am actually very glad it worked out that way. Swai has a kind of mild fish flavor, and I really like that. Cod is not mild. As soon as I opened the package I knew that it was a much fishier fish than others I have tried. Out of all the fish I have cooked so far, Swai is my favorite. It is fairly sturdy, the fillets are roughly the same size, and the flavor is mild.
This fish stew has a strong fish flavor. Maybe I am not all that big on fish? We are supposed to eat it once or twice a week for better health. Finding dishes I like has been challenging, to say the least. These Fish Tacos are, by far, my favorite way to eat fish.
Finally, it occured to me that I needed to find a way to use the cod in chunks. This Mediterranean Fish Stew fit the bill. The recipe below is very much like the recipe from The NY Times. I only made a couple of minor changes.
The changes I made were; I don’t have a mortar and pestle, so I mashed the garlic, salt and anchovies in a small, flat dish. Since I had a can of crushed tomatoes I used them instead of chopped. I also cut the salt from 3/4 teaspoon total, to 1/2 teaspoon total. Cutting the salt in recipes is a must because Lee needs to limit his salt intake. (I also think we get way too much of it, so I try to control it when and where I can.) Then I added a zucchini for extra nutrition.
My Easy Cheesy Drop Biscuits (pictured above) make a great accompaniment to this Mediterrean Fish Stew.
Minimally adapted from NY Times
- 4 cloves garlic
- 1/2 teaspoon salt, divided
- 4 anchovies
- 4 sprigs parsley
- 1 sprig thyme
- 1 bay leaf
- 2 tablespoons olive oil
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 large onion, chopped
- 1 can tomatoes, diced or crushed, 28 ounces
- 1 quart water
- 1 pound red potatoes, quartered
- 1 small zucchini, sliced into medallions
- 1/4 teaspoon pepper
- 1 - 1 1/2 pounds cod, cut into chunks
- Grate garlic with a microplane, or finely chop. In a small, flat dish mash garlic and 1/4 teaspoon salt into a paste with a fork or the back of a spoon, mash anchovies into garlic paste; set aside.
- Tie parsley, thyme and bay leaf together with kitchen string; set aside.
- In a large heavy soup pot or Dutch oven heat olive oil over medium heat, add carrot, celery, onion and remaining 1/4 teaspoon salt and cook, stirring often, until onion is tender, about 5 minutes. Add garlic and anchovy mixture and cook 1 minute. Add tomatoes and cook until tomatoes are hot, about 5 minutes,
- Add water, potatoes, zucchini, herbs and pepper; cook until potatoes and zucchini are tender, 25-30 minutes. With the soup at a simmer (not boiling) add fish and cook 5-10 minutes or until fish is cooked through. Remove herbs and serve.
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